Cooks in: 40mins
Levels: Medium
Serves: 4
List of Ingredients
- 1 3/4 LB. of fennels bulbs
- 14 OZ. of sprouted legumes and grains
- 12 OZ. of carrots
- 7 OZ. of boiled chestnuts
- 7 OZ. of milk
- 2 shallots
- 1 Belgian endive
- Thyme
- Fresh oregano
- Rosemary
- butter
- Vegetable broth
- extravirgin olive oil
- Salt
Method
1
Cut the fennel into pieces and slice the shallots. Brown the shallot in a pan with 1 tablespoon of butter, add the fennel and toast for 18-20 minutes. Season with salt and remove from the heat. Purée the mixture in a food processor, with a ladle of broth. Do not use an immersion blender, as it is not powerful enough.
2
Prepare the salad. Peel and dice the carrots; sauté in a pan with a little oil and a few thyme leaves, for 8-10 minutes. Cut the Belgian endive into strips. Cook the chestnuts in milk with a sprig of rosemary for 5 minutes, until softened and flavored. Drain. Mix the sprouted legumes with the carrots and Belgian endive and dress with a drizzle of oil, salt, thyme and oregano. Serve the salad on the fennel cream and top with the chestnuts.